Here’s a classic, silky-smooth Banana Cream Pie recipe — with layers of fresh banana slices, rich vanilla custard, and whipped cream in a buttery crust. A nostalgic favorite that never goes out of style!
🥧 Banana Cream Pie
📝 Ingredients
For the Crust:
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1 pre-baked 9-inch pie crust
(Use a traditional pastry crust, graham cracker crust, or vanilla wafer crust — your choice!)
For the Filling:
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¾ cup granulated sugar
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⅓ cup all-purpose flour
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¼ tsp salt
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2 cups whole milk
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4 large egg yolks, beaten
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2 tbsp unsalted butter
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1½ tsp vanilla extract
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3–4 ripe bananas, sliced
For Topping:
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1 cup heavy whipping cream
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2 tbsp powdered sugar
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½ tsp vanilla extract
👩🍳 Instructions
1. Prepare the Custard Filling
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In a medium saucepan, whisk together sugar, flour, and salt.
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Gradually whisk in the milk, then cook over medium heat, stirring constantly until it begins to bubble and thicken.
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Slowly whisk a few spoonfuls of the hot mixture into the egg yolks (to temper them), then return yolk mixture to the pan.
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Continue cooking for 2–3 minutes until very thick.
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Remove from heat and stir in butter and vanilla extract.
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Let custard cool for 5–10 minutes, stirring occasionally.
2. Assemble the Pie
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Slice bananas and layer them on the bottom of the cooled, pre-baked crust.
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Pour the warm custard over the bananas and smooth the top.
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Press plastic wrap directly onto the surface to prevent a skin from forming.
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Chill in the refrigerator for at least 4 hours, or until fully set.
3. Make Whipped Cream Topping
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In a cold mixing bowl, beat heavy cream with powdered sugar and vanilla until soft peaks form.
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Spread or pipe whipped cream over the chilled pie.
4. Serve and Enjoy!
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Garnish with banana slices, cookie crumbles, or a light dusting of cocoa or nutmeg, if desired.
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Best enjoyed the day it’s made (bananas can brown over time).
🥄 Optional Variations:
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Add a layer of vanilla wafer cookies or graham crackers between the bananas and custard for extra texture.
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Use instant vanilla pudding mix for a quick no-cook version (not as rich, but still tasty!).